I like Scrapple [Goetta if you use oats]. On a cold morning is goes with eggs,pancakes or anything you like. Cook 2 lb of bony pork until it falls of the bone. Use the stock [about 4 cups] to make corn meal mush. Chop the pork as fine as you like and add to the mush. I like to add pepper and sage; but, you can add onion, bay or nutmeg. Place the warm mixture into a loaf pan and put in fridg. over night. Slice and fry in oil until brown on both sides. In the old country, it is called ponhass{sp?] The Pa. Dutch use the name Scrapple. If you make this, you know what is in it. If you buy it in a store; well, the stories are true. Good luck, Ed

I grew up in midwest never new what scrapple was till I started hanging around PA. I once asked somebody what was in scrapple they replied "what ever is not fit for hot dogs" I still love scrapple. makes me hungery.

Pa. Homemade scrapple, I lived for it when we were butchering. All the left overs went in the iron kettle and cooked over open wood fire. After eveything was picked clean, the meat went through the grinder and back in the kettle to cook once more. Add in your favorites, corn meal, corriander,flour, slat, pepper and some homemade lard, etc. Cook until the mixture stirred as one body. Then it was ready for the feast. I was never afraid to eat it more than once a day. It is a lost art.

The first time I ever ate it was with an Amish family in Pa. We had it for breakfast and WOW!! was it good, with fried eggs. I'd never eaten anything like that before and really fell for it.
I found a recipe on the internet and made some a few years ago and it turned out great. I urge anyone to try it and I get you'll like it. It's different but really good, especially for breakfast.
Whatever it's made out of it's good, I used pork butt.
Try it!!
Dick

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